Pumpkin Spice Caramel Popcorn
A cozy, sweet, and crunchy fall snack that's easy to make and perfect for gatherings.
Ingredients
- 1/2 cup popcorn kernels air-popped for best results
- 1/2 cup unsalted butter melted for caramel
- 1 cup brown sugar packed for best flavor
- 1/4 cup maple syrup can substitute with corn syrup
- 1 tsp pumpkin pie spice store-bought or homemade
- 1 tsp vanilla extract use pure for best flavor
- 1/4 tsp baking soda helps lighten the caramel
Instructions
- Pop your popcorn (about 10 cups) and transfer it to a giant bowl, fishing out unpopped kernels.
- Melt butter in a saucepan and stir in brown sugar, maple syrup, and salt. Let bubble while whisking.
- Add pumpkin pie spice, stir, and let bubble for a few minutes.
- Remove from heat and quickly add baking soda and vanilla. Mix well.
- Pour the caramel mixture over the popcorn, toss quickly to prevent seizing.
- Spread on a lined baking sheet and bake at 250°F, stirring every 15 minutes, for about 45 minutes.
- Allow to cool before breaking into clusters.
Notes
For a crunchy texture, bake longer and let the popcorn cool completely before breaking it apart. Store in an airtight container at room temperature for up to a week.